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Near a Thousand Tables : a History of Food (02 Edition)

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Near a Thousand Tables : a History of Food (02 Edition) Cover

 

Synopses & Reviews

Please note that used books may not include additional media (study guides, CDs, DVDs, solutions manuals, etc.) as described in the publisher comments.

Publisher Comments:

In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history — a window on the history of mankind.

In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food.

From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

Synopsis:

Critically acclaimed as a landmark in culinary writing, this savory and engrossing account by a "New York Times" Notable author leaves no placemat unturned as it chronicles the fascinating story of food across the centuries.

About the Author

Felipe Fernández-Armesto is a Professorial Fellow of Queen Mary, University of London, and a member of the Modern History Faculty at Oxford University. He is the author of thirteen books, including Millenium: A History of the Last Thousand Years and Civilizations: Culture, Ambition, and the Transformation of Nature.

Table of Contents

Contents

Preface 

One

The Invention of Cooking

The First Revolution 

Two

The Meaning of Eating

Food as Rite and Magic 

Three

Breeding to Eat

The Herding Revolution: From "Collecting" Food to "Producing" It 

Four

The Edible Earth

Managing Plant Life for Food 

Five

Food and Rank

Inequality and the Rise of Haute Cuisine 

Six

The Edible Horizon

Food and the Long-Range Exchange of Culture 

Seven

Challenging Evolution

Food and Ecological Exchange 

Eight

Feeding the Giants

Food and Industrialization in the Nineteenth and Twentieth Centuries  

Notes 

Index

Product Details

ISBN:
9780743227407
Author:
Fernandez-armesto, Felipe
Publisher:
Free Press
Author:
Fernandez-Armesto, Felipe
Location:
New York
Subject:
General
Subject:
History
Subject:
Food
Subject:
General Cooking
Subject:
Food -- History.
Subject:
Cooking and Food-Historical Food and Cooking
Copyright:
Edition Description:
B102
Series Volume:
417
Publication Date:
September 2003
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
272
Dimensions:
8.44 x 5.5 in 8.54 oz

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Related Subjects

Cooking and Food » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
History and Social Science » Western Civilization » General
History and Social Science » World History » General

Near a Thousand Tables : a History of Food (02 Edition) Used Trade Paper
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$9.00 In Stock
Product details 272 pages Free Press - English 9780743227407 Reviews:
"Synopsis" by , Critically acclaimed as a landmark in culinary writing, this savory and engrossing account by a "New York Times" Notable author leaves no placemat unturned as it chronicles the fascinating story of food across the centuries.
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